Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

  • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
  • 8 sprigs fresh flat-leaf parsley
  • ¼ cup finely chopped jarred roasted red pepper
  • Kosher salt and freshly ground black pepper
  • 1 lemon, halved
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • ¼ cup finely chopped red onion
  • + 18 more ingredients
    • Kosher salt
    • 1/8 tsp. dried mustard
    • 1/3 cup thinly sliced scallions
    • 1 or 2 pieces Parmigiano-Reggiano rind (optional)
    • ¼ cup (¼ oz.) dried porcini
    • 1 hard-cooked egg, finely chopped
    • 3 large cloves garlic, smashed
    • 1 whole chicken (about 3-½ lb.)
    • 2 large leeks, white and light-green parts, cut crosswise into 4-inch pieces, halved lengthwise, and rinsed
    • 2 large carrots, cut into 1-inch-thick rounds
    • 8 large shallots, peeled
    • 1 large fennel bulb, trimmed and cut through the root into 6 wedges
    • 1 Tbs. plus 2 tsp. whole black peppercorns
    • ½ cup extra-virgin olive oil
    • 1 Tbs. small capers, drained
    • ¼ cup finely chopped dill gherkins
    • ¼ cup red wine vinegar; more as needed
    • 4 bay leaves, preferably fresh

In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

View full recipe at Fine Cooking

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